To Brine (a turkey) or not to brine-THAT is the question

11-20-10 | self

[WackySam]

It will be either salty or dry, there is no other way it can be.

Yes, there is. It's called seasoned.

[CynicalBear]

>>Yes, there is. It’s called seasoned.<<

If you call salty seasoned I suppose. Anyone who has high blood pressure or is on low sodium intake for a reason should be told the turkey has been brined if that is the process used. My wife’s father would not be able to take even on bite of a turkey that has been brined before cooking.

[LonePalm]

Rather than a thousand words:

'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)

[WackySam]

My wife’s father would not be able to take even on bite of a turkey that has been brined before cooking.

If that's the case, he shouldn't be eating turkey at all. Two to four bites of un-brined turkey will give him the same amount of sodium.

[Former MSM Viewer]

wow...looks like a winner...thanks

[Wingy]

To all that have doubts: You can try this yourself with a chicken or duck. That way you don't have to worry about ruining your Holiday feast.

Be aware that once you try it, you will never do it any other way. It makes that much of a difference.

(My $0.02)

[adversarial]

I know...but it does sound funny.

[Just mythoughts]

Is it worth the trouble to brine a fresh turkey or is injecting better?

You asked. I always 'brine' my poultry... Why? Because the methodology used to get the live poultry to the grocery store leaves the majority of the blood in the poultry. To me there is nothing more disgusting than to find 'red' bleeding out into the meat in poultry...

The 'salt' will draw out the blood left in the poultry..